Method

Step 1

In a medium bowl,combine bulgur and water.
Soak for 5 minutes to soften.
Drain in a fine mesh strainer.
Dry the bowl and return bulgur to it.
Add ground lamb,herbs,seasoning,minced garlic and beaten egg.
Using a hands,mix well.
Cover lamb mixture and refrigerate for 30 minutes.

Step 2

Step 3

Cinnamon Tomato Sauce: In a pressure cooker, heat olive oil over medium-high heat.
Add onion and cook,stirring often,until softened,for about 3 minutes.
Stir in minced garlic and cook for a further 30 seconds.
Pour in wine,increase heat to high and bring mixture to a boil.
Stir in remaining sauce ingredients.
When tomato sauce rapidly simmers,reduce heat to medium-low and simmer,uncovered,until you are ready to cook meatballs.

Step 4

Add chilled meatball;s to simmering sauce.
Close pressure cooker and lock the lid.
Set burner heat to high pressure.
When pressure cooker reaches high pressure,reduce heat to low.
Set timer to cook for 5 minutes.